The Lodge at Whale Pass

This recipe was reluctantly given up by Dave Corbin, the master chef at Mission Lodge and is the most requested recipe between both lodges! Sorry Dave, but your adoring public is threatening to riot if we do not give it up.

Like any great recipe, this is a tinker and taste as you go type deal. Once you have it ready, you will need to cook a piece, taste and alter to taste. The perks of being the chef!

- diced salmon (amount determined by the size of your dinner party)
- equal parts flour and brown sugar (to coat)
- salt and pepper
- Johnny’s seasoning salt or sub lawry’s
- Old Bay seasoning
- mix in bowl 45 min before frying.

Stir occasionally. add more flour if necessary. The salt should pull the moisture out of the salmon creating a paste. deep fry in oil at 375 degrees. Fry one piece to check seasoning. Add more brown sugar or spice as needed. The sweet and salty should balance out.Fry 2-3 minutes, drain briefly on paper towels and serve with your favorite BBQ sauce.

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BBQ Wild Salmon w/ Citrus Thai-Chile glaze.
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Grill Prep:
Heat and prep grill (after heated, brush with steel brush, wipe down with olive oil (on rag or paper towel…carefully)

Salmon Prep:
- thaw salmon: do not rush it
- cut into serving size peices
- lay skin down on sheet pan, blot with a paper towel (do not rub, rinse under running water… both ruin the fibers and take off important oils)
- lightly coat with olive oil
- salt and pepper (pepper mill)

Sauce:
- 1 cup of orange juice (w/pulp)
- 1 cup of Mae Ploy brand Thai Sweet Chile Sauce or similar
- Reduce the orange juice down to 2/3 to 1/2 of original, stir in chile sauce,
- let it come to a gentle boil and reduce heat to a bubble for 3 – 5 minutes stirring intermittenly
- set aside for reheating later.

Cooking: Mark it on the grill first as follows.
- lay salmon on grill skin side down, cook just 1/4 of the way through (you can see it cook up the sides), at this point you should be able to easily slip the spatula between skin and meat — flip onto bare spot on grill
- by the time you get to the end the first one is ready to come off.
- Do Not cook thoroughly at this point — the BBQ is just to mark and favor.
- Place on sheet pan, ladle some sauce over it and set aside.
- Now do your final prepartion/cooking for the rest of the meal (salad, starch, vegies).
Serving:
- finish cooking aalmon: heat oven to 350°
- place in oven for 3 – 5 minutes before serving
- reheat the sauce to just liquid, should be slightly thick — not watery, but not gooey.
- plate a bed of rice, couscous or your favorite starch along with some lightly sauted vegetables (snap or snow peas, carrots, mushrooms and onion with olive oil, white wine and a dash of the Mae Poy Thai Sweet Chile sauce).
- decorate with a drizzle of sauce
- arrange fish on it, tsp of sauce and garnish with cilantro!

Enjoy,